NOTE: You’ll notice I’ve made specific mention of using Eden Organic canned beans in these recipes. Eden Foods is the ONLY brand that lines their beans with bisphenol A Free cans, which means you are not consuming BPA’s (a good thing!). Eden Foods is also involved in the Non-GMO Project, which is yet another excellent reason to buy this brand.

GRILLED EGGPLANT HUMMUS

Eggplants are gorgeous right now at my farmers’ market so this is spot on seasonal cooking.

DIRECTIONS:
Begin by grilling the eggplant. Slice the eggplants into half inch slices lengthwise. Lay all the raw slices on a cooling rack and sprinkle with salt on both sides. This technique is used to extract some moisture from the eggplants and make them less bitter when cooking. Let them sit 15 minutes. Using a kitchen towel, pat them dry.

Preheat grill pan on medium for 1 minute. Once hot, drizzle pan with olive oil and grill eggplants for 4 minutes each side until golden. Let cool then process in food processor until slightly chunky. Remove from food processor until ready to use.

When ready, put beans, mint and lemon zest in a food processor and blitz for 30 seconds. Add grilled eggplant and lemon juice and continue to blend. With machine running add in oil in a steady stream. Once all the olive oil has been added, taste and season with S&P.

DIRECTIONS:
Put everything except the water & oil in a food processor and blend. Puree, adding the oil then the water gradually to create a smooth consistency.

TIP: When adding in water, start with one tbsp. Taste and if too thick, add in more. You can always make the consistency smoother but once you’ve made too smooth it’s hard to make thicker.
Taste and add additional seasoning if required.

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